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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №073 "Piquant" chocolate → Chocolate mass → Consolidated recipe

Consolidated recipe Chocolate mass

Chocolate mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 34.3 kg phases
			in kind	in solids	in kind	in solids
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2	Cocoa mass	97.8	200.41	196.00	6.87	6.72
3	Whole milk powder the weight ratio of fat 26%	96.0	147.35	141.46	5.05	4.85
4	Cocoa-butter [cocoa butter]	100.0	141.37	141.37	4.85	4.85
5	Roasted grated kernel	97.5	79.65	77.66	2.73	2.66
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7	Soybean phosphatide concentrate	99.0	4.00	3.96	0.14	0.14
8	Vanillin	—	0.30	—	0.010	—
	Total	1.5 98.5	1011.13	995.94	34.68	34.16
	Losses 1.0%			9.94		0.34
	Output	1.4 98.6	1000.00	986.00		33.82
	Losses before baking/boiling, shrinkage 0.49923%	98.5	5.05	4.97	0.17	0.17
	Baking/boiling 0.1%		1.04		0.036
	Losses after baking/boiling, shrinkage 0.49923%	98.6	5.04	4.97	0.17	0.17